Instructions:
In small sauce pot, on medium heat, add, onions and garlic, sauté for one minute until browning begins. Add apple cider vinegar (no-oil) and tomatoes and dry spices, then add dry Caviar black lentils and water, and stir to incorporate.

Bring mixture to a slow boil, then reduce heat to lowest heat, cover and simmer for approximately 8 minutes.

The water will be almost fully absorbed. Break apart the chocolate bar and add to the mixture. After about a minute, stir in the melting chocolate to incorporate and cover again. Simmer for another 7-10 minutes on low, stirring now and again then shut off heat and let sit.

Doneness – is when most the liquid is absorbed and lentils are to your slightly al dente. Remove from heat, keep covered and let sit for at least 5-10 minutes before serving.

Use cilantro and red chili pepper for garnish.

Great for tacos or as a main or side dish with grilled or roasted veggies and mushrooms.

Notes from Derek:
Works with green, brown and hearty type lentils.

If you cannot find Chili Pepper Dark chocolate, substitute 1/2 bar of dark chocolate and 1/2 of one hot chili pepper diced (Serrano or red jalapeño or Thai chilis work great – discard the seeds if you cannot handle spicy.)